1284512 九、發明說明： 【發明所屬之技術領域】 本發明係有關一種製造原味筍 方法，尤扣一種將採收之筍經置 入高壓編i G (TC«歸、切殼（不去_可）、清水洗濯 裝入馬口鐵桶約半桶並加入驗性水後、置入高壓蒸氣爐（工5代〜 2 OCTC)之高溫加熱進行殺菌、於㈣室帽筍直接置人真空桶中 將其抽真空置放了〜工〇天及真空包裝包覆等程序以有效殺死徽菌1284512 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a method for producing a raw bamboo shoot, in particular, a method for placing a harvested bamboo shoot into a high-pressure braided i G (TC « returning, cutting the shell (not going _ can ), wash the water into a tin barrel of about half a barrel and add the water after the test, put it into the high-pressure steam furnace (5 generations ~ 2 OCTC) high temperature heating for sterilization, in the (four) chamber hat directly placed in the vacuum barrel Vacuuming and placing the workmanship and vacuum packaging and other procedures to effectively kill the bacteria
及其他易腐敗之細菌’進而㈣可存放約—年之時間，無需冰鮮冷藏， 使筍不酸化並保持原味之方法。 【先前技術】 按’竹筍大都栽種於山區，由於交通運輸不便，土法加工的酸荀 和筒乾價值都不高，都由商販轉t，栽培方式很粗糙，多不施肥和培 土’僅賴碰地土壤縣肥力連年料，致產量低落，筍農收入減少， 進而造成農村人口外流。And other bacteria that are prone to spoiler's (four) can be stored for about a year, without chilling, so that the bamboo shoots are not acidified and maintain the original taste. [Previous technology] According to the 'bamboo shoots, most of them are planted in mountainous areas. Due to inconvenient transportation, the value of sour and dried vegetables processed by the local method is not high. They are all changed by traders. The cultivation method is very rough, and there is no fertilization and cultivation. When the soil fertility in the soil and counties hits the annual output, the output is low, and the income of bamboo shoot farmers is reduced, which in turn causes the outflow of rural population.
綠竹筍質細嫩，味鮮美，且為低卡路里的食物，為大多數人所喜 好’東方各國以及旅居料的華人，$是眷戀此鮮美的蔬果。近年來: 市面上有綠竹筍乾及筍罐出售，然而在美食的觀點上，、綠竹筍還是以 鮮食最美味。因此若能研究採收後處理及保鮮技術，延長老化時期， 降低纖維化，轉高麟度，則不但可開拓外财場，並且可調節國 内市場供需平衡。 傳統對筍之保鮮法大都於採收後將綠竹筍泡在水中，經過數小 時，洗淨後再分配到市場販賣。有的零售商再繼續泡水，久了以後會 5 (5) 1284512 有異味產生，有的就在常溫下販售，很容易造成切面纖維化，以及褐 化現象。 、 而目前最常用之改善保鮮方法分別以4種方式處理： 、 1、綠竹筍採收後，以厚度0 · 0 3厘米的p E塑膠袋包裝及無包裝 處理，置於室溫2 5± 2。(：，3天後，沒有包裝者，失水率為3 · 7 7%，包裝者為1 · 5 2%。在顏色變化方面，沒有包裝者，筍基部 失水，開始褐化、纖維化，質地較硬，故切力大；塑膠袋包裝者，減 B 少水分蒸發，且可能減少氧化，褐化程度較低，老化速度亦較緩慢。 2、 綠竹筍採收後分兩種處理，即刻以冰塊及冰水預冷3 〇分鐘，另 以傳統泡水2小時，分別取出後，均裝於P E塑膠袋（厚度〇 · 〇 3 ， 厘米），置於室溫達5± 1°C，3天後之結果：在室溫貯放，經預冷處 • 理者，失水率為0 · 3 6%，而泡水者為0 · 5 6%;預冷者，亮产 較高，褐化程度較少，泡水者，褐化較多。在低溫貯放，失水率兩者 差異不顯著，而產色方面，也以泡水者褐化較多。因此，綠竹荀採收 • 後，能盡快做預冷處理，使生理活動缓和下來，並置於低溫環境下貯 放’則不但可保持鮮度，失重少，也可減少褐化及纖維化。 3、 綠竹筍採收後，以PE塑膠袋包裝及分別處理保鮮劑、加乙稀吸 收劑及減壓處理等4個處理，調查在5± 貯藏過程中之生理變 化；顯示出不同處理之失水率，減壓處理者失水率較高，因減壓處理 會促進植物表面水分蒸散，在試驗時，真空乾燥器内尚置一杯水，以 增加容器内的濕度。其餘處理在低溫下，失水率均差異不顯著。至於 6 1284512 顏色方面’以減壓處理者，能保持新鮮之顏色而無褐化現象。而包裝 内力口保鮮劑及乙烯吸㈣彳者褐化程度亦較對照組（^以塑膠袋包裝者) 為低。The green bamboo shoots are tender and delicious, and they are low-calorie foods. They are popular with most people. 'Oriental countries and Chinese living in the country, $ is the beauty of these fruits and vegetables. In recent years: There are green bamboo shoots and bamboo shoots on the market. However, from the point of view of food, green bamboo shoots are still the most delicious. Therefore, if we can study the post-harvest treatment and preservation technology, prolong the aging period, reduce the fibrosis, and turn the high-grade, it will not only open up the foreign financial market, but also regulate the balance of supply and demand in the domestic market. Traditionally, the preservation method of bamboo shoots mostly uses green bamboo shoots in the water after harvesting. After a few hours, it is washed and distributed to the market for sale. Some retailers continue to soak water. After a long time, 5 (5) 1284512 will produce odor, and some will be sold at room temperature, which will easily cause fibrosis and browning. At present, the most commonly used methods for improving fresh-keeping are treated in four ways: 1. After harvesting green bamboo shoots, they are packaged in p E plastic bags with a thickness of 0 · 03 cm and unpackaged, and placed at room temperature 2 5 ± 2. (: After 3 days, if there is no packaging, the water loss rate is 3 · 7 7%, and the packager is 1 · 5 2%. In terms of color change, there is no package, the bamboo base is dehydrated, and browning and fibrosis begin. The texture is hard, so the cutting force is large; when the plastic bag is packaged, the water is reduced by B, and the oxidation may be reduced, the degree of browning is lower, and the aging speed is slower. 2. After the green bamboo shoots are harvested, they are treated in two ways. Immediately pre-cool with ice cubes and ice water for 3 minutes, and then take the traditional soaking water for 2 hours, respectively, and take them out in PE plastic bags (thickness 〇·〇3, cm), and put them at room temperature for 5±1°. C, after 3 days: stored at room temperature, pre-cooled, the water loss rate is 0 · 3 6%, and the water is 0 · 5 6%; pre-cooled, brighter than High, browning degree is less, soaking people, browning more. At low temperature storage, the difference between the water loss rate is not significant, and in terms of color production, the water is more browning. Therefore, green bamboo After harvesting and collecting, it can be pre-cooled as soon as possible, so that the physiological activities can be alleviated and stored in a low-temperature environment, which not only maintains freshness, but also reduces weight loss. Browning and fibrosis. 3. After harvesting green bamboo shoots, the plastics were packed in PE plastic bags and treated with preservative, ethyl acetate and decompression treatment to investigate the physiological changes during 5± storage. The water loss rate of different treatments is shown, and the water loss rate of the decompression processor is high. The decompression treatment promotes the surface water evaporation of the plant. During the test, a cup of water is placed in the vacuum dryer to increase the humidity in the container. At the low temperature, the difference in water loss rate is not significant. As for the color of 6 1284512, the color can be kept fresh without browning. The degree of chemistry was also lower than that of the control group (^ in plastic bags).
4、綠竹筍抛、_冷處理後，放於真球聽内，減駐水銀柱高 7 5公分，貯於5± rc，貯放2 6天後，測其品質情形，並於常壓 貯藏同樣時間者及新鮮者（_收者）比較，其結果賴貯藏失重率 較高，但其齡㈣與新鮮者相同，無褐化，f地也鱗細嫩，粗纖 維量亦低，但糖分亦降低了。讀貯藏者，褐化程度較大，筍基部稍 有發徽現象，此可能因黴菌侧，多酶（_分解而提高全糖量， 但外觀上财若減壓者鱗，以具商品價值。 、但上述各種騎之轉法，雖騎之簡日_予以增加，但仍然 無法滿足貫際之需求，且目敎多數狩為使·_久，均於荀 内添加防制之添加物，或加«轩贈化，此_加物食用雜4, green bamboo shoots throw, _ cold treatment, placed in the real ball listening, reduced water column height of 7 5 cm, stored in 5 ± rc, stored for 6 6 days, measured its quality, and stored at normal pressure for the same time Compared with the fresher (_receiver), the results depend on the higher storage weight loss rate, but the age (4) is the same as that of the fresh one, no browning, f is also tender and tender, and the amount of crude fiber is also low, but the sugar content is also reduced. . Read the storage, the degree of browning is large, the base of the bamboo shoots slightly emblematic, which may be due to mold side, multi-enzyme (_ decomposition to increase the amount of whole sugar, but the appearance of the financial decompression scales, with commercial value. However, although the above-mentioned various riding methods have been added, although they have been added, they still cannot meet the needs of the straits, and most of them have been added to the 荀 ,, adding anti-make additives, or Add «Xuan gift, this _ add food miscellaneous
影響人體贿，耻均㈣加_敵添加物或城_予以酸化 之方式使U之保㈣職大幅增長，係為亟待解決之問 【發明内容】 〈所欲解決之技術問題〉 失’盼能提供-ΓΓ過切於筍之贿方紅困觀有待改善之缺 '、大破性之堍計，以增進實用效果，TV» 組製，繼多年從事相·…3進遍果乃潛心研思、設計 及研田1所〜 他肖之專業技術知識與實務經驗 及研…十所传之成果，終研究出本發明一_^^ 提供使用者。 勺之方法，以 1284512 〈對照先前技術之功效〉 本發明之主要目的係以有效殺死黴菌及其他易腐敗之細菌，進而 使筍可存放約-年之時間，無需冰鮮冷藏，使f不酸化並保持原味者。 本發明之次-目的係以有效殺死黴菌及其他易腐敗之細菌，進而 於運輸過程無需冰鮮冷藏，減少運輸成本者。 為使貴審查委員能更了解本發明之結構特徵及其功效，兹配合 圖式並詳細說明於后。Affecting human bribery, shame (4) plus _ enemy additions or city _ acidification method to make U's insurance (four) job growth, is a problem to be solved [invention content] <Technical problems to be solved> Lost Providing - ΓΓ 切 笋 笋 笋 笋 笋 笋 贿 贿 红 红 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋 笋Design and research field 1 ~ He Xiao's professional technical knowledge and practical experience and research... The results of the tenth pass, finally researched the invention _^^ to provide users. Spoon method, to 1284512 <Control the efficacy of the prior art> The main purpose of the present invention is to effectively kill mold and other bacteria that are easy to spoil, so that the bamboo shoots can be stored for about -year, without chilling, so that f does not Acidified and kept the original taste. The second purpose of the present invention is to effectively kill mold and other bacteria that are prone to spoilage, thereby eliminating the need for chilled refrigeration during transportation and reducing transportation costs. In order to give your review board a better understanding of the structural features and efficacy of the present invention, it will be described in detail with reference to the drawings.
【實施方式】 双之筍置人約GC〜2 C之清水洗濯⑶，使㈣間冷卻以防止氧化， 洗濯後之荀裝入馬π鐵捅並加入驗性水⑸1述筍裝人馬口鐵桶約 半桶之高度’且於未加人雜水前先施壓迫力於筍⑷將存在苟内之 請參閱第-圖所示，本發明製造原味狀方法，其主要係將採收之 筍置入高_煮熟殺菁⑴，其溫度約工〇的，於高壓鋼煮熟殺菁 ⑴出銷後即進人無8室去狀（2)(不去驗亦可），並將去除筒 並達減少撤囷之目的，且於真空桶置放7 剩餘空氣排出，且該驗性水之酸驗度係為pH 9 g〜ig.g，藉驗性水做 為抑制細齡歉侧，將馬口_置人高絲驗加熱⑻其加熱 咖度、力1 5 ◦ C〜2 ◦ ◦ c之間’高溫加熱時間約3 ◦〜6 ◦分鐘以 進觸，樹侧及其他易級細_峨，同時並有抑 制乳化之發生’於完成前述高溫域程序後，將於域室中將筒直接 置入真》抽真空狀態⑺，並將抽成真空_之真空桶置放7 4 ◦天，使存在筍内之活化細胞及細_類等因長時間缺氧而完全死亡， 1 〇天後，進行篩選（8) 8 1284512 ^ ’若有_發生膨脹之絲，則表示該真空桶㈣有產生氧 之現=良财，廳其纖糊干，若有真觀發生任何賴 捅内取出職=幽㈣6完顧之崎序，後再由真空 ^旬以真空包裝（9)包覆，進而使荀可存放約一年之時間，益 4鮮冷藏，娜酸化並保持原味者，而本翻方法係於無菌室進 仃，避免新細菌加入並大幅縮短消滅原本存在荀内細菌之時間。 〜综上所述，本發明具有效殺死徽菌及其他易腐敗之細菌，進而使 “存放、、々社化間’無需冰鮮冷藏，使筒不酸化並保持原味，為 甚/、新祕、進步性及可供產業上剌之發明，實已符合發明專利 (、、.與要件，菱依法提出專利申請，尚祈貴審查委員能詳予審查， 並早日賜准本案專利，實為德便。 【圖式簡單說明】 第一圖係本發明方法之流程方塊圖。 【主要元件符號說明】 (1) 高壓鍋煮熟殺菁 (2) 去筍殼 (3) 清水洗濯 (4) 施壓迫力於筍 (5) 叙入馬口鐵桶並加入驗性水 (6) 高壓蒸氣锅加熱 (7) 置入真空桶抽真空狀態 (8) 篩選 (9)真空包裝[Embodiment] Double bamboo shoots are placed on the water of GC~2 C to clean the water (3), so that (4) is cooled to prevent oxidation. After washing, the horse is charged with π iron shovel and added to the test water (5). The height of the half barrel 'and the pressure applied to the bamboo shoots before the addition of the human water (4) will be present in the crucible. As shown in the figure, the method for producing the original flavor is mainly for placing the harvested bamboo shoots. High _ cooked killing cyanine (1), its temperature is about work, after the high-pressure steel cooked killing cyanine (1) after the sale, it will enter the room without 8 rooms (2) (not to be tested), and will remove the tube and Reducing the purpose of withdrawal, and placing 7 remaining air in the vacuum barrel, and the acidity of the test water is pH 9 g~ig.g, using the test water as the suppression of the apology side, Makou _ set high wire test heating (8) its heating coffee, force 1 5 ◦ C~2 ◦ ◦ c between 'high temperature heating time about 3 ◦ ~ 6 ◦ minutes to touch, tree side and other easy level fine _ 峨At the same time, there is the occurrence of inhibition of emulsification. After the completion of the aforementioned high temperature domain procedure, the cylinder will be placed directly into the vacuum chamber (7) in the domain chamber, and the vacuum will be drawn. The empty barrel is placed for 7 4 days, so that the activated cells and fines in the bamboo shoots are completely dead due to prolonged hypoxia, and after 1 day, they are screened (8) 8 1284512 ^ 'If there is expansion Silk, it means that the vacuum barrel (four) has oxygen production = good wealth, the hall is dry, if there is a real view, any Lai 捅 取出 职 幽 幽 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四 四Vacuum packaging (9) is coated, so that the cockroaches can be stored for about one year, and the fresh chilled rice is acidified and kept intact. This method is used in the sterile room to avoid new bacteria and greatly shorten the elimination. The time when bacteria were originally present in the sputum. ~ In summary, the present invention has the effect of killing bacteria and other bacteria that are prone to spoilage, thereby making it unnecessary to chill and refrigerate the "storage, sputum and socialization", so that the tube is not acidified and maintains the original taste, why/new The secret, progressive and industrial inventions have been in line with the invention patents (,, and elements, and Ling applied for patents in accordance with the law. The members of the review committee can review the case and give the patent as soon as possible. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a block diagram of the process of the present invention. [Explanation of main component symbols] (1) Cooked in a pressure cooker (2) to bamboo shoots (3) Water wash (4) Pressure on the bamboo shoots (5) into the tinplate barrel and add the test water (6) High pressure steam pot heating (7) placed in the vacuum barrel vacuum (8) Screening (9) vacuum packaging